Creamy Scalloped Potatoes
A delightful and comforting dish made with layers of tender Yukon Gold potatoes, creamy cheese sauce, and topped with golden melted cheddar.
Ingredients
Potato Layer
- 2 lbs Yukon Gold potatoes Perfectly creamy and buttery.
- 1 small onion Thinly sliced for aromatic sweetness.
- 3 cloves garlic Minced for added flavor.
Creamy Sauce
- 4 tablespoons unsalted butter Essential for a rich base.
- 1/4 cup all-purpose flour Helps create the creamy consistency.
- 2 cups whole milk Adds richness.
- 1 cup heavy cream For luxurious creaminess.
- 2 cups shredded cheddar cheese Melts beautifully.
- to taste salt and pepper To elevate flavors.
- 1/4 teaspoon paprika Enhances color and flavor.
Garnish
- to taste fresh parsley, chopped For color and freshness.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a baking dish generously with butter.
- In a saucepan over medium heat, melt the butter. Add the minced garlic and sliced onions, sautéing until softened.
- Sprinkle the flour over the onion mixture, stirring constantly for about 1-2 minutes.
- Gradually pour in the whole milk and heavy cream, whisking continuously to avoid lumps. Cook until thickened.
- Remove from heat and stir in 1 1/2 cups of cheddar cheese until melted. Season with salt and pepper.
Layering
- Layer half of the sliced potatoes in the dish, followed by half of the cheese sauce.
- Repeat with the remaining potatoes and cheese sauce, then sprinkle the remaining cheddar on top.
- Dust with paprika.
Baking
- Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 25-30 minutes until golden brown.
- Allow to rest for 10 minutes before serving and garnish with parsley.
Notes
For extra flavor, add herbs like thyme or rosemary to the sauce. Consider topping with breadcrumbs for texture. Store leftovers in an airtight container for up to 3 days.